Rigatoni Ragu

Rigatoni Ragu Our famous ragu sauce pairs perfectly with rigatoni. This is Alberti’s Special Sauce and will please every pasta lover again and again. Ingredients 250g/1/2 lb minced beef 250g/1/2 lb minced pork 500g/5 cups rigatoni Extra virgin olive oil Salt and pepper 1 tbsp tomato purée 250ml/1 cup Italian red wine Handful fresh basil leaves  500g/5 cups tomato passata 4 garlic cloves, finely chopped … Continue reading Rigatoni Ragu

Gnocchetti Sardi con ragu e piselli

Gnocchetti Sardi con ragu e piselli In their native land, Sardinia, they are called “malloreddus”, which in Sardinian for “small gnocchi”, and are considered the typical dish par excellence. The peculiarity of this small gnocchi is the size, designed to give an inimitable consistency, and the lined surface, which was once obtained by crushing the pieces of dough with the thumb on the bottom of … Continue reading Gnocchetti Sardi con ragu e piselli

Shellicious Pasta Ragu

Shellicious Pasta Ragu Combine two favourites – ragu and stuffed pasta shells – to make the ultimate pasta bake. Serve bubbling from the oven for true comfort food. Listen closely to the shells as they whisper sweet nothings into your ear.. For the pasta shells 250g large pasta shells or conchiglioni 200g mascarpone 2 x 125g balls mozzarella, drained and finely chopped large bunch basil, … Continue reading Shellicious Pasta Ragu

Twintastico Tagliatelle al Ragu

Twintastico Tagliatelle al Ragu Now this is our family recipe and this is how we do it. It is one of our favourite recipes, tastes amazing and a firm family favourite. The sauce takes a while to cook and should simmer for at least 3 hours to develop the flavours and make it a deep, rich sauce. “If the wine isn’t good enough to drink, … Continue reading Twintastico Tagliatelle al Ragu